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1/2 Cup Sugar 1/2 Cup Brown sugar
1/2 Cup Butter or margarine 2 Large eggs
1 tsp. Almond extract 1/2 Cup Mashed potatoes
1/2 Cup Plain low fat Yogurt 1/4 Cup Milk
1-1/4 Cup Flour, all purpose 1 tsp. Baking powder
1-1/2 tsp. Pumpkin pie spice 1/2 tsp. Baking soda
1/2 Cup Almond, chopped
Preheat Convection Oven to 375°F for 20 minutes
Combine sugars and butter in a medium bowl; beat until light and fluffy. Beat in eggs
and almond extract. Beat in potatoes, yogurt and milk.
Add dry ingredients, beat on medium speed 1 minute or until light and smooth. Pour
b
atter into lightly greased 9 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 23 to 25 minutes or until wooden pick inserted in center comes
out clean. Cool on Rack for 5 minutes before serving.
Makes one 9 inch cake.
4 Large eggs, separated 1 tsp. Cream of tartar
3/4 Cup Sugar 1 Tbsp. Lemon juice
1 tsp. Vanilla extract 1 Cup Flour, all purpose
1-1/2 tsp. Baking powder 1-1/2 tsp. Grated lemon peel
Preheat Convection Oven at 350°F for 20 minutes.
Combine egg whites and cream of tartar in medium bowl; beat on high speed until soft
p
eaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. In large bowl,
combine egg yolks, sugar, lemon juice and vanilla; beat on medium speed until thick
and creamy. Fold in flour, baking powder and lemon peel with egg whites. Pour into
lightly greased 6 cup Bundt pan. Place pan on Rack and place in preheated Cookwell.
Cover; turn on Fan using switch on top of Motor. Bake 15 to 20 minutes or until
wooden pick, inserted into muffin, comes out clean.
Serves 8
2 (9 inch) Pastry crust, unbaked 4 Cups Peaches, peeled, sliced
3/4/ to 1 Cup sugar 1/4 Cup Flour, all purpose
1 Tbsp. Lemon juice 1/2 tsp. Almond extract
2 Tbsp. Butter or margarine
Preheat Convection Oven to 400°F for 20 minutes
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir
until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second
crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top
crust.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack
for 5 minutes before serving.
Makes one 9 inch pie
2 (9 inch) Pastry crust, unbaked 5 Cups Apples, peeled, sliced, cored
3/4 to 1 Cup sugar 3/4 tsp. Ground cinnamon
3/4 Cup Flour, all purpose 6 Tbsp. Butter or margarine
Preheat Convection Oven to 400°F for 20 minutes.
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir
until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second
crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top
crust.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack
for 5 minutes before serving.
Makes one 9 inch pie.
Almond S
p
ice Cake
Light Lemon Cake
CONVECTION BAKING
Peach Pie
A
pp
le Pie